Jellied Christmas Pudding

By Dixie Elliott

Use a fluted mould to set this fruit-laden Christmas treat.. Ben Dearnley & Cath Muscat
Use a fluted mould to set this fruit-laden Christmas treat.. Ben Dearnley & Cath Muscat
Jellied Christmas Pudding recipe, on MiNDFOOD.

Serves 8

2 cups raisins, chopped

4 cups sultanas

1½ cups currants

1 cup caster sugar

200g glacé apricots, finely chopped

100g red glacé cherries, finely chopped

100g glacé pineapple, finely chopped

5 tsp gelatine

½ cup sweet sherry

¼ cup brandy

¼ cup lemon juice

Glacé apricots, cherries and pineapple (extra), to decorate

Thick cream, to serve

1 Put raisins, sultanas and currants in a large colander and wash under running cold water until water runs clear. (It’s important to make sure the fruit is really clean or your jelly will not be clear.) Drain well.

2 In a saucepan, stir sugar and 2 cups water over low heat until sugar dissolves. Increase heat to medium and add washed fruit. Simmer, uncovered, for 10 minutes. Drain fruit, reserving liquid. Strain liquid through a sieve lined with muslin. Put fruit and strained liquid in a large bowl. Add apricots, cherries and pineapple.

3 Whisk together 1 cup cold water and gelatine in a jug. Stand for 5 minutes. Microwave jug containing gelatine mixture on high for 40 seconds or until gelatine has dissolved. Allow to cool slightly and add to fruit mixture. Stir until well combined. Add sherry, brandy and lemon juice. Stir until well combined. Pour mixture into an oiled 8-cup-capacity mould. Refrigerate to set.

4 Carefully unmould jelly onto a platter or stand. Decorate top with extra glacé fruits. Slice and serve with thick cream.

For Dixie’s cooking advice head to the Ask the Chef page.


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